This baked macaroni and cheese is the quintessential comfort food. Velvety smooth cheese sauce with the sharp tang of extra old cheddar. Topped with a layer of toasted, butter soaked chunks of bread adds just the perfect amount of texture to this dish. Served on its own or even as a side, this mac’n cheese will be the star of the plate.
If you’re looking for versatility, changing the type of pasta is one idea. Add gorgonzola for a bit of funk or increase the cayenne for a bit more heat. It’s very easy to tailer this recipe to your own taste.
Macaroni and cheese
Truly decadent macaroni and cheese.
Ingredients
- 2 cups elbow macaroni
- 4 tbsp butter
- ¼ cup all purpose flour
- 2¾ cups milk 1% – 2%
- 1 tsp salt
- pinch black pepper
- pinch cayenne pepper
- 2¼ cups grated old cheddar cheese
- 1 cup mozzarella
- 3 slices white bread
Instructions
- Bring a medium pot of salted water to a boil and add macaroni. Cook until tender, drain and rinse macaroni in a colander under cold water and set side.
- In the same pot/saucepan, melt 2 tbsp butter. When the butter begins to bubble add flour and whisk for 1 minute. Slowly add milk while continuing to whisk. Add a pinch of salt, pepper and cayenne. Continue whisking for approx. 10 minutes until the mixture begins to bubble and thickens.
- Remove from heat and add cheddar cheese, whisk until smooth. Hold back the mozzarella at this point.
- Prepare the bread topping by removing the crust from the bread. Cut the bread into ½” cubes. and put in a small bowl. Melt 2 tbsp butter and gently toss with the cubed bread.
- Toss the pasta with the cheese sauce until combined. Pour the mixture into a buttered 2 quart casserole dish. Add grated mozzarella to the top of the mixture. Top with the cubed bread and butter.
- Bake at 350℉ for 30 minutes. Until top is beginning to brown.
